Preheat your Instant Pot using the SAUTE function (normal heat) on the display panel.
When the display reads HOT add the olive oil, onion, celery, and carrots to the pot. Stir every couple minutes until the vegetable soften and the onions begin to become translucent, about 5 minutes. Then stir in the minced garlic and cook for 1 minute.
Add the cabbage, parsley, beans, tomatoes, vegetable broth, water, chili powder, thyme, sea salt, black pepper and red pepper. Give everything a good stir and place the lid on the pot, make sure the pressure valve is in the sealing position.
Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 5 minutes.
When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it's hot. Garnish with fresh parsley and fresh lemon wedges if desired.